Photo: Marina Oliphant
- 1 tbsp olive oil
- 500g thick Italian pork sausages, skinned
- 2 garlic cloves, finely sliced
- 200ml light red wine
- 400g canned, chopped tomatoes
- 1 tbsp tomato paste
- 2 rosemary sprigs, chopped
- 1/2 tsp dried oregano
- 1 ball buffalo mozzarella, drained
- 300ml milk
- 400ml vegetable stock
- 150g instant polenta
- 2 tbsp butter
- 2 tbsp grated parmesan, plus extra for serving
- Sea salt and pepper
- 2 tbsp sage leaves
Heat oil in a frying pan. Pinch sausage meat into bite-sized chunks and drop into the pan. Add garlic and cook over low heat, turning meat until browned.
Add wine and bring to the boil. Add tomatoes, tomato paste, rosemary and oregano and simmer gently for 10 minutes. Tear mozzarella into small pieces.
To make polenta, bring milk and stock to the boil. Gradually whisk in polenta, swapping to a wooden spoon when it thickens. Stir over gentle heat for five minutes. Beat in butter, parmesan, sea salt and pepper and pour onto four warm dinner plates. Spoon sausage stew on top, and scatter with mozzarella, sage and extra parmesan.
Let the mozzarella warm and soften in the heat on the way to the table. For vegetarians, top the polenta with glossy, green silverbeet tossed in chilli oil instead.
- Main Ingredients - Cheese
- Cuisine - Italian